Rustic Challah Bread, Mushroom & Herb Dressing

Fragrant with fresh herbs and accented by toasted Challah bread and meaty mushrooms, this stuffing is always a hit!

Ingredients:
1 large loaf challah (about 1 pound)
8 tablespoons (1 stick) unsalted butter, plus more for buttering baking dishes
2 cups yellow onion, diced (from 2 medium onions)
2 cups celery, diced
2 cups wild mushrooms, such as Matsutake, diced
2 tablespoons finely chopped fresh thyme
1 tablespoon finely chopped fresh rosemary
½ teaspoon finely chopped fresh sage
1½ teaspoons salt
1 teaspoon fresh ground black pepper
3 cups chicken, turkey or vegetable broth

Method:
1. Preheat the oven to 300° and set an oven rack in the middle position. Butter a 9-by-13-inch baking dish.

2. Cut the challah into 1-inch cubes and spread in a single layer on a rimmed baking sheet. Bake for about 25 minutes, or until dry and lightly toasted. Set aside. Increase the oven temperature to 350°.

3. Melt the butter in a large sauté pan. Cook the onions over medium heat, stirring occasionally, until soft and translucent. Add the celery, mushrooms, herbs, salt, and pepper and cook until celery is slightly softened, about 5 minutes more.

4. In a large bowl, combine the toasted bread cubes, onion/vegetable mixture, and chicken broth and toss well. Transfer the stuffing to the prepared baking dish. Cover the dish with buttered foil and refrigerate until ready to bake (up to overnight).

5. Bake for 20 minutes. Remove the foil and continue baking until golden, about 25 minutes more. Serve immediately.

Springtime Brunch Recipes

The flavors of spring continue to delight, this week in a produce-packed brunch featuring organic breakfast sausage, eggy Challah bread and farm-fresh eggs to fry, poach or scramble as you please. Accented by Honeycrisp apple chips, Chai spice nut butter and our signature apple butter, plus an Austrian Alpine-style cheese and colorful produce including golden beets, purple sprouting broccoli, Mache greens and the first of the spring rhubarb, this breakfast is fit for the season—enjoy!

Here are a few recipe ideas for the week:

Spring Leek & Sausage Egg Scramble
Also punched up with bright spring onions, these scrambled eggs are divine.

Carrot and Apple Slaw with Poppy Seed Dressing
This refreshing, brightly-colored slaw is a snap to do-ahead.

Roasted Beets with Raspberry Vinegar
Kissed with notes of raspberry and orange, these beets are truly fantastic!

Rhubarb-Thyme Jam
This sweet-and-savory spread would be delicious on toasted crostini with this week’s Alpine cheese; or, add it to your morning oatmeal for an unexpected touch!

Apple Bread Pudding
This delightful bread pudding is equally good at brunch as it is for dessert!

Baked Apples
A true classic, this beautiful dessert is lovely topped with crème fraîche.

Home Sweet Home Recipes

During this challenging time, we are finding ourselves ever more grateful for the comforts of home and we hope to extend that same comfort to you with this lineup of satisfying, seasonal spring favorites. Starring our signature roasted cauliflower-Porcini mushroom soup and fresh Challah bread, plus a bonus meal of eggy pappardelle pasta and mellow Pioppino mushrooms, this week’s box also includes a tart Columbia Valley red, farm-fresh eggs and springy pea shoots, Meyer lemons, bright herbs and other all-stars from the garden. Be well!

Here are a few recipe ideas for the week:

Fresh Pappardelle with Sautéed Pioppino Mushrooms
Also rich with chicken stock and herbs, this pasta beautifully captures the flavors of mellow, earthy Pioppino mushrooms.

Crispy Parsnip Chips
These lightly-salted baked chips are a wonderful afternoon snack.

Quick-Pickled Carrots
These snappy little carrots are wonderful layered into sandwiches or burgers, or simply eaten straight from the jar!

Preserved Meyer Lemons
Use these preserves in salads or stews, or whisk the pulp into a salad dressing or a Bloody Mary.

Challah Bread Pudding with Bourbon Sauce
Drizzled with a warm bourbon sauce, this dessert is oh-so-comforting!

Challah Bread Pudding with Bourbon Sauce

Drizzled with a warm bourbon sauce, this dessert is oh-so-comforting!

Ingredients:
4 cups slightly stale Challah bread with crusts, cut into ½-inch pieces
4 large eggs
1 cup whole milk
1 cup whipping cream
¼ cup sugar
1 teaspoon vanilla extract
Pinch of salt
1/2 cup pecans, toasted, chopped


For bourbon sauce:
¼ cup unsalted butter
½ cup sugar
3 tablespoons whipping cream
2 tablespoons bourbon
Pinch of salt

Method:
1. Butter an 8-inch square baking dish. Whisk the eggs, milk, whipping cream, sugar, vanilla extract and salt in a medium bowl. Place the bread chunks and pecans in the prepared dish. Pour the milk mixture over and let stand 5 minutes. Push down bread into custard. Refrigerate for 2 hours, pushing bread into custard occasionally.

2. Preheat oven to 375°. Place the bread pudding in a large metal baking pan. Add enough water to baking pan to come 1 inch up the sides of the dish with bread pudding. Bake until pudding is puffed and golden brown on top, approximately 50 minutes.

3. While pudding is cooking, prepare the sauce: Melt butter in small saucepan over medium heat. Whisk in remaining ingredients. Simmer until thickened, whisking often, about 3 minutes. Cool slightly.

4. Remove dish with bread pudding from water and cool slightly. Cut into squares. Serve bread pudding warm with sauce.

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